where the image is meant to titillate and inspire the cook
Dungeness crab…with its sweet, succulent, ocean-y taste is paired with umami-laden cellophane noodles in this outstanding yet very easy recipe by Charles Phan.
Charles Phan’s The Slanted Door: Modern Vietnamese Food cookbook captures the essence of his San Francisco Bay Area restaurants’ iconic dishes. This dish is one of their most popular.
Wow. We were so impressed with a version of this edgy recipe for leftover turkey from San Francisco Chef Brandon Jew. It’s the opposite of everything one thinks of Thanksgiving leftovers: spicy, cool, vinegary, vibrant, herby, even tingling…the Chef says it’s a nod to the Sichuan dish ma la ji pian that typically features chicken chunks in chili oil. Those looking for a leftover turkey recipe that is deliciously out-of-the-box will be extremely excited about this one.
Made only from sweet potato starch and water, sweet potato noodles are also known as Korean glass noodles. They do not contain wheat so these noodles are naturally gluten-free, and are slightly chewy and springy with a neutral flavor perfect for absorbing chili oil sauce.
My adaptation of Chef Jew’s recipe is below, using more readily available ingredients and it’s a bit less spicy to boot. If Sichuan peppercorns are not available, leaving them out will eliminate the tingling sensation, but this dish will still be worth making! His original recipe is here.